Week 2 in Plant Lab with Matthew Kenney Culinary, Belfast ME. 07/11 - 07/15
1. Zucchini sesame noodles, carrot ribbons, purple cabbage, bell pepper and snap peas in an almond chilli sauce with dehydrated tamari almonds + cilantro
2. Kimchi Dumplings || coconut cilantro wrappers with a kimchi cashew filling | sesame ginger foam | purple cabbage puree
3. Dehydrated bell pepper tostadas with cabbage sour cream coleslaw, pico de gallo, pickled jicama, cacao mole + guacamole
4. Dehydrated flat bread with zucchini hummus, citrusy fennel capers + fresh mint, jewel box tomatoes, lemon tahini and mint oil
Week 1 @ The Plant Lab in Belfast ME. 07/05 - 07/08
1. Beet Ravioli with cashew ricotta, bell pepper puree + pistachios
2. Heirloom Tomato Lasagna with macadamia ricotta, pistachio pesto, red pepper marinara + a drizzle of herb oil
3. Spicy Tuber Hand Roll with mango chutney
4. Plant-based sushi with jicama-Asian pear sushi rice, shiitake mushrooms, avocado, carrot, red pepper, cucumber, cilantro and sunflower micro greens with a spicy chipotle mayo
5. Sunflower caesar salad with local greens, rosemary dulse croutons, sunflower Parmesan crisps + shiitake anchovies and a sprinkle of hemp seeds